Ricotta, Pea & Bacon ‘Easy Egg Tarts’

Method

• 1)

  Set oven to 200C and take your butter puff pastry out of the freezer and whack it on the bench to defrost.

• 2)

  Chop the bacon, whack it in a pan on high heat for a few minutes to render down fat. Then finely slice one leek and add that to the pan to sweat down for a few more minutes with the bacon. Add the zest and juice of 1 lemon tot he pan, and pinch of flakey salt and few crack of black pepper. Take that off the heat and pop it to one side.

• 3)

  Add 12 eggs to a mixing bowl and whisk, add the bacon and leek mixture, peas, ricotta, dill and give it a good mix to combine.

• 4)

  Spray a 12 hole cupcake tin with olive oil, then cut squares of puff larger that the hole tin hole size and gently push it into the muffin tins. You can then spoon in the mixture being sure not to overfill them as they do puff up.

• 5)

  Place them into the oven at 200C for 10-15mins until the egg is just cooked through and the pastry is golden. (this will vary depending on the size of your tin) Let them cook then take them out of the muffin tins and enjoy or place them into an air tight container in the fridge with some paper towel underneath the tarts to stop them from going soggy.